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My review
Apple Honey Bundt Cake
JAYDA
"The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving."
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Ingredients
1 h 15 m servings 464 calsOriginal recipe yields 12 servings (1 9-inch Bundt cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Footnotes
- Cook's Notes:
- If you're baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean.
- You can substitute pecans for the walnuts, if you like.
Nutrition Facts
Per Serving: 464 calories; 24.1 g fat; 60.2 g carbohydrates; 5 g protein; 31 mg cholesterol; 353 mg sodium. Full nutrition
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Reviews
Read all reviews 165201 Ratings
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Most helpful positive review
9/20/2007
ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half apples...
Most helpful critical review
2/1/2012
Not a big hit at my house! Too much honey flavor! I gave it 3 starts because it was a moist cake!
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9/20/2007
ABSOLUTELY FANTASTIC! i made some alterations in an attempt to make it healthier. I used 1/2 cup splenda and 1/2 cup of splenda brown sugar. i also only used 1/2 cup of honey. i used half apples...
10/21/2007
Okay - all honesty......was drinking....made the cake....messed up the flour mixture....realized the mistake, pulled the cake out of the oven (within 10 mins) added the appropriate amount of flo...
10/24/2005
Quite good! We cut the sugar to 1/4 cup and the honey to 1/2 cup. Substituted 1/2 vanilla rice milk for 1/2 the oil. Also, had no nuts. Easy to make. Shared with the neighbors, who also liked it...
12/6/2007
Delicious! It was very sweet, but I like it sweet. I made it fat free by substituting pumpkin for all of the fat,which produced an extremely moist cake. I'll definitely make again!
10/15/2007
This was a great cake. I actually made 2...1st was exactly as written and 2nd I made the following changes: used 2/3 c white sugar + 3 tbs Splenda, 1/2 c canola oil + 1/2 c unsweetened applesa...
10/28/2005
This cake was a hit! I took it to a church fellowship and it was gone in less than 5 minutes! I followed the recipe exactly and it came out great. I may add a full cup of nuts next time, but on...
10/4/2011
An excellent cake for Rosh Hashanah. I followed the recipe pretty closely with a couple of small changes: I sub'd 1/3 cup of the oil with apple sauce and increased the amount of apples to 4, an...
1/30/2007
This is a great recipe. I didn't have allspice so I substituted 1/2 tbsp nutmeg..it was delicious. I used 2 red delicious apples and one granny smith. I used my hand grater and used the largest ...
8/30/2008
Delicious! Easy to make as well. Moist and flavorful. I followed the recipe, only adding some nutmeg because I love the spice with apples. I made a simple dessert sauce to go along with it: 1/2...